Layered dip

Recipe from: 9/7/2000 12:00:00 AM
Ingredients 8
Servings 0


  • 410
    chopped tomatoes (Mexican-;style)
  • 2
    ripe advocados
  • 15
    lemon juice
  • salt and freshly ground black pepper to taste
  • 250
    sour cream
  • 250
    Cheddar cheese, finely grated
  • 125
    finely chopped chives
  • a little paprika and parsley to garnish


Spoon the chopped tomatoes in the bottom of a 28 x 18 cm glass loaf dish or tin. Peel the avocados and process with the lemon juice, salt and freshly ground black pepper in a food processor until smooth. Spoon on top of the tomato mixture, spreading evenly. Lightly mix the sour cream and grated cheese together and carefully spoon on top of the avocado layer. Sprinkle with chives and garnish with a little paprika and parsley. Makes about 1,1 litres dip.


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